Best Turkey Rice Barley Soup Recipes

Turkey Rice and Barley Soup image

Provided by Taste of Home

Categories Lunch

Time 3h20m

Yield 12 servings.

Number Of Ingredients 14

1 leftover turkey breast carcass (from an 8-pound turkey breast)
3 quarts water
4 teaspoons chicken bouillon granules
2 bay leaves
1/2 cup uncooked instant rice
1/2 cup uncooked quick-cooking barley
1-1/2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked turkey
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

Steps:

Place carcass, water, bouillon and bay leaves in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove carcass; cool. , Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones. Strain broth and skim fat; discard bay leaves. Add rice and barley to broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Stir in the carrots, onion, celery, garlic, salt and pepper; cover and simmer 20-25 minutes longer or until the vegetables are tender. Add cubed turkey, parsley and reserved turkey; heat through.

Nutrition Facts :

Turkey, Rice, Barley Soup image

Provided by Nell Stewart

Time 8h

Number Of Ingredients 5

1 turkey carcass, wing tips, bones , all of it.
water
2 celery stalks
2 carrots
1 med onion

Steps:

1. Put the turkey carcass in a large pot that is big enough to hold it. Be sure to clean out the back bones so that no dressing or "gunk" is in that part.
2. Cover carcass and bones with water.
3. Cut celery stalk,(leave the leaves on) in half, cut carrot in half and dquarter the onion. Add to pot.
4. Simmer on the stove for at least 3 hours at a very low simmering temperature.
5. Take out the turkey and pick any meat left off the bones and set aside. discard the celery, onion, carrot. Strain the broth. Broth can be chilled at this point if you see there is too much fat.
6. Put strained broth back into pot. Add water to broth depending on how much soup you are making. Make a big pot and have some to put in the freezer for enjoying later. If adding water add 1 tsp. Chicken bullion granuals for each cup of water, or you can add canned chicken broth.
7. For about a gallon of soup add 1 cup rice, and 2/3 cup barley, 2 small carrots chopped and 2 celery stalks chopped, 1/2 small onion chopped, salt and pepper if needed. Go easy on the salt if you have used Bulllion.
8. Bring to a quick boil, then I usually simmer very low for a couple of hours till rice and barley are done. You can adjust according to how much soup you are making.
9. Usually in the Mexican food section you can find large bottles of Knoor Chicken Boullion granuals a lot cheaper than using the wyler clubes. This is a staple in my kitchen for lots of uses.